In our fast-paced lives, having make-ahead meals can be a game-changer. They save time, reduce stress, and ensure that you have a delicious, home-cooked meal ready when you need it. Today, we’re diving into the world of make-ahead meals with Ramona from Fab Everyday, exploring recipes that are not only convenient but also packed with flavor. Whether you’re a busy professional, a parent juggling multiple responsibilities, or someone who loves to meal prep, these recipes are designed to make your life easier. Let’s get started with one of Ramona’s favorites: Make-Ahead Chicken Enchiladas.
Ingredients for Make-Ahead Chicken Enchiladas
To make these delicious Make-Ahead Chicken Enchiladas, you’ll need the following ingredients:
- 2 cups shredded cooked chicken
- 1 can (10 ounces) enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 ounces) diced green chilies
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 large flour tortillas
- Fresh cilantro, chopped (for garnish)
- Sliced avocado (for garnish)
- Lime wedges (for serving)
How to Make Make-Ahead Chicken Enchiladas
- Prepare the Filling: Start by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion is translucent and fragrant. This should take about 5 minutes. Add the shredded cooked chicken to the skillet, followed by the diced green chilies, ground cumin, chili powder, salt, and pepper. Stir well to combine all the ingredients. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
- Mix in Cheese and Sour Cream: In a large mixing bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, and sour cream. Add the cooked chicken mixture to the bowl and stir until everything is well combined. The cheese will start to melt slightly, making the filling creamy and delicious.
- Assemble the Enchiladas: Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas and chicken mixture, arranging the enchiladas snugly in the dish.
- Add Enchilada Sauce: Pour the can of enchilada sauce evenly over the top of the enchiladas, making sure they are all well-coated. If you like your enchiladas extra saucy, you can use an additional half can of enchilada sauce.
- Top with Cheese: Sprinkle any remaining cheese mixture over the top of the enchiladas. This will create a beautiful, cheesy crust when baked.
- Cover and Refrigerate: If you’re making these enchiladas ahead of time, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. This step is crucial for make-ahead meals as it allows you to prepare in advance and simply bake when ready.
- Bake the Enchiladas: When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the cover from the baking dish and bake the enchiladas for 25-30 minutes, or until the cheese is bubbly and golden brown. If the top starts to brown too quickly, you can cover it loosely with foil.
- Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro and serve with sliced avocado and lime wedges on the side. These enchiladas pair wonderfully with a side of Mexican rice and refried beans.
About the Main Ingredients
Understanding the main ingredients in this recipe can enhance your appreciation for the dish and help you make informed choices when cooking. Let’s explore the key components of these Make-Ahead Chicken Enchiladas.
Shredded Cooked Chicken: This is the star of the filling. You can use leftover roast chicken, a store-bought rotisserie chicken, or even poach your own chicken breasts. Chicken is a versatile protein that’s low in fat and high in essential nutrients like B vitamins and selenium. It’s perfect for absorbing the bold flavors of the enchilada spices.
Enchilada Sauce: Enchilada sauce is a staple in Mexican cuisine, made from a blend of chili peppers, tomatoes, and spices. It adds a rich, tangy flavor to the enchiladas and keeps them moist during baking. You can find it in mild, medium, or hot varieties, depending on your heat preference.
Cheese: The combination of cheddar and Monterey Jack cheese creates a creamy, melty texture that complements the spiced chicken filling. Cheddar adds a sharp flavor, while Monterey Jack provides a milder, buttery taste. Cheese also adds a satisfying richness to the dish.
Diced Green Chilies: These mild peppers add a subtle heat and a hint of smokiness to the filling. They are a great way to introduce a depth of flavor without overpowering the dish with spiciness.
Sour Cream: Sour cream adds a tangy creaminess to the filling, balancing the spices and enhancing the overall flavor. It also helps to keep the filling moist and tender.
Tortillas: Flour tortillas are traditionally used for enchiladas, but you can also use corn tortillas if you prefer. They act as the vessel for the filling and absorb the enchilada sauce during baking, becoming soft and flavorful.
Make-Ahead Chicken Enchiladas are a fantastic option for busy weeknights, family gatherings, or meal prep enthusiasts. With just a little preparation, you can have a delicious, homemade meal ready to go when you need it most. The combination of tender chicken, creamy cheese, and flavorful enchilada sauce creates a dish that’s sure to become a favorite in your household. Plus, understanding the main ingredients helps you appreciate the careful balance of flavors and textures in this delightful meal. So, the next time you’re planning your weekly menu, consider adding these make-ahead enchiladas to the list—you won’t be disappointed!
